Saturday, April 28, 2012

These cupcakes really aren't that wild, just the cupcake liners which I happen to find adorable. For those of you who have been following my blog for a while you know I do not like bananas. Since being pregnant that has not change one bit; I still do not like bananas at all and did not even taste these cupcakes. I do happen to know that there are a lot of banana lovers out there, Zack being one of them, and I have not been very generous to you with banana recipes. I really made these cupcakes on a whim. There was no particular reason or event, I just felt like baking and we had some bananas we did not use in smoothies (that is the only way I am willing to eat banana). I decided to pair these with peanut butter frosting and based on the rave reviews, I think that was the right choice. I took these cupcakes to one of my clients who had yet to sample Baked Perfection. Multiple people told me these were the best cupcake they ever had and much much better than Georgetown Cupcake. Like I said, I did not taste them, but based on the reactions of others I am going to assume they are delicious and you should make them.

Preheat over to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

In a medium bowl combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until combined. Add the milk and vanilla. Add the eggs, one at a time, beating well after each addition until thoroughly combined. Slowly beat in the flour mixture, until just combined. Slowly add in the bananas. Once all is combined, stir in the chocolate chips by hand. Divide batter evenly among 12 cupcake cups. Bake in preheated oven until tops are golden, approximately 17-20 minutes. Remove to wire rack and cool completely before frosting.

Creamy Peanut Butter Frosting

recipe from Baked Perfection

1/2 stick butter, softened

1/2 cup creamy peanut butter

generous pinch of salt

1 teaspoon vanilla extract

2 - 4 tablespoons milk

2 cups powdered sugar

Cream the butter, peanut butter, salt, and vanilla. Slowly add the powdered sugar 1/2 cup at a time alternating with the milk until you reach the desired consistency.

About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.